Vienna Roast
Vienna Roast is a term used to describe a specific roast level within the dark roast spectrum. At this stage, coffee beans are roasted to the second crack and removed at a temperature of approximately 230°C (446°F). If roasting continues, the beans will quickly reach French Roast (around 240°C) and Italian Roast (around 245°C).
At the Vienna Roast level, the beans take on a dark brown color with a thin layer of oil on the surface. This roast profile delivers a bitterness and distinct caramelized flavor, resulting from the breakdown of carbohydrates during roasting. As a result, the original flavor characteristics of the beans become subdued and less prominent.